Cauliflower Cream Soup

1/4 lb margarine

1 beef bouillon cube

1 small onion, chopped

1 stick celery, chopped

1 small cauliflower

1 can evaporated milk

1 can (milk can) water

Seasoning to taste

Par-boil cauliflower, drain and set aside. Melt margarine and add onions and celery. Cook until wilted. Add flour and stir, making a thick paste. Add milk slowly, stirring constantly to make smooth and creamy. Add bouillon cube and dissolve. Finally, add cauliflower and continue to cook on a slow fire until cauliflower is cooked completely. Add onion tops and parsley and serve.